1 1/2 lbs. baccala
1/2 c. olive oil
1 clove garlic, sliced
1 c. canned tomatoes
1 tbsp. parsley, minced
1/2 tsp. pepper

Cut baccala into 4 x 6 inch rectangles and fry in hot oil with garlic until golden brown on each side. Frying time will be about 15 minutes on each side. Remove fish, add tomatoes, parsley and pepper to oil in frying pan and cook 5 minutes. Pour over fish and serve. Because of the extreme saltiness of this fish, do not add salt.